Kidney-Nourishing Black Bean Soup Recipe

Ingredients: 

1 cup black beans, soaked overnight

4 cups vegetable broth

1 onion, chopped

2 cloves garlic, minced

1 carrot, diced

1 stalk celery, diced

1 cup chopped kale

2 tablespoons olive oil

2 tablespoons tomato paste

1 tablespoon soy sauce or tamari

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper to taste

Chopped green onions and cilantro for garnish

Instructions: 

1. Rinse the soaked black beans and drain them.

2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.

3. Add the diced carrot and celery to the pot, and cook for another 2-3 minutes.

4. Stir in the tomato paste, ground cumin, and paprika, and cook for 1 minute, until the spices are fragrant.

5. Add the soaked black beans and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1 hour, or until the beans are tender.

6. Once the beans are cooked, use an immersion blender to blend the soup until smooth, or transfer half of the soup to a blender and blend until smooth, then return it to the pot.

7. Stir in the chopped kale and soy sauce or tamari, and simmer for another 5-10 minutes until the kale is wilted and tender.

8. Season the soup with salt and pepper to taste.

9. Ladle the nourishing black bean soup into bowls, and garnish with chopped green onions and cilantro

10. Serve hot and enjoy this kidney-nourishing dish as a hearty main course!